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Delicious Churro Snickerdoodle Sandwich Cookies Easy Homemade Recipe with Cinnamon Frosting

churro snickerdoodle sandwich cookies - featured image
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These churro snickerdoodle sandwich cookies combine the chewy texture of snickerdoodles with a churro-inspired cinnamon sugar coating and a creamy cinnamon frosting, creating a nostalgic yet fresh treat perfect for any occasion.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¼ cups (250g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons cinnamon, divided (2 tablespoons for dough, 1 tablespoon for coating)
  • ½ cup granulated sugar (for coating)
  • 2 cups (240g) powdered sugar
  • 2 tablespoons heavy cream
  • 4 tablespoons (56g) unsalted butter, softened (for frosting)

Instructions

  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
  2. Whisk together dry ingredients: sift or whisk 2 ¾ cups (345g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, ½ teaspoon salt, and 2 tablespoons cinnamon. Set aside.
  3. Cream butter and sugar: beat 1 cup (227g) softened unsalted butter with 1 ¼ cups (250g) granulated sugar using an electric mixer on medium speed until pale and fluffy, about 3 minutes.
  4. Add eggs and vanilla: beat in 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract.
  5. Combine wet and dry: gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
  6. Prepare cinnamon sugar coating: combine ½ cup granulated sugar with 1 tablespoon cinnamon in a small bowl.
  7. Shape and coat cookies: scoop dough into 1 ½ tablespoon-sized balls (about 25g each) and roll each ball generously in the cinnamon sugar mixture.
  8. Bake: place coated dough balls evenly spaced on prepared baking sheets and bake for 9-11 minutes until edges are set and lightly golden but centers still look soft.
  9. Cool: let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
  10. Make cinnamon frosting: beat 4 tablespoons (56g) softened butter until creamy, gradually add 2 cups (240g) powdered sugar alternating with 2 tablespoons heavy cream, beating until fluffy and spreadable. Mix in a pinch of cinnamon.
  11. Assemble cookie sandwiches: spread about 1 tablespoon of cinnamon frosting on the flat side of one cookie, then top with another cookie, pressing gently to sandwich.
  12. Serve immediately or refrigerate for 30 minutes to firm up the frosting before serving.

Notes

Do not overbake cookies; remove when edges are set but centers are still soft. Cream butter and sugar thoroughly for a lighter texture. Use room temperature eggs for better emulsification. Roll dough balls well in cinnamon sugar for the churro effect. Whip frosting until fluffy but not runny. Chill dough for 15 minutes if kitchen is warm. Frosting can be made a day ahead and stored refrigerated. For dairy-free, use vegan margarine and coconut cream. Gluten-free flour blends can be used but texture may vary.

Nutrition

Keywords: churro, snickerdoodle, sandwich cookies, cinnamon frosting, easy cookies, homemade dessert, cinnamon sugar, chewy cookies

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